- 3 tablespoons peanut oil
- 1/2 cup whole epazote leaves
- 9 poblano or Anaheim chiles, roasted, peeled, seeded, and cut in strips
- 1 teaspoon sea salt, or to taste
- 1/2 cup heavy cream
- 1 cup milk
- 12 ounces Queso Manchego or Muenster cheese, cut into thick slices
Over a mediumhigh heat, in a mediumsize cast iron skillet, heat the oil until it smokes. Add the whole epazote leaves and fry until they wilt, stirring all the time, about 2 minutes. Add the chile strips and salt and fry about 3 minutes, stirring all the time.
Reduce the heat to low. Stir in the cream and milk. Add the pieces of cheese and cook until the cheese melts.
Serve hot, over Arroz Blanco.